Step 1

Slice the tempeh into bite-sized strips and add them to a large container/tupperware.

Step 2

In a pourable jar (e.g. pyrex jar) mix soy sauce, rice vinegar, sesame oil and maple syrup. Add 1 tsp of sriracha and taste the marinade. If you like it spicier, add some more sriracha to the mix to taste.

Step 3

Pour the marinate into the container, close and shake it well. Then leave it in the fridge for at least 60 minutes, ideally overnight.

Step 4

Once the tempeh has marinated long enough, take it out of the fridge and heat up a non stick fry pan.

Step 5

Fry the tempeh on each side for about 4-5 minutes until golden brown. I like to add the left over marinade into the fry pan too.

Step 6

Add the tempeh to your favourite stir fry, curry or use it as a burger patty. Enjoy!